In conjunction with this coming MIGF, Chef Zamri from Sagano Renaissance Kuala Lumpur Hotel has crafted a series of outstanding menu using both local and imported ingredients to satisfy even the most discerning gourmand.
Starting his culinary career since 1988, Chef Zamri venture into the Japanese kitchen unplanned, discovering his penchant for food preparation and Japanese cuisine at the reputable Inagiku Japanese Restaurant for six years. He then moved into one of the renowned hotel’s Japanese restaurant and sharpen his skills under various Japanese master chefs before joining Sagano till present, continues to let his culinary creations do the talking.
Chef Zamri’s MIGF festival menu features a four courses with nine dishes starting from trio appetisers consisting barbecued tuna, scallop and breaded chicken; followed by clear mushroom soup before oging to the mains of sushi roll, steamed eel, grilled cod and simmered Wagyu strip loin; then finally ends with ice cream.
For mains, first served is the Mount Fuji Sushi Roll which is made up of generous roll of sushi showered with torched mayo and cheese on top to resemble the graceful snow of Mount Fuji, an active stratovolcano and highest mountain in Japan. Dressed aside the ‘mountain’ are more thick white sauce, bringing the whole dish to a very cheesy, rich, and creamy level.
Steamed Eel and Tofu with Sticky Spinach Sauce is noteworthy for its soft and subtle flavours. Beautifully presented, the steamed eel is so soft, mild in fat, almost melt in mouth. Layered beneath is squared tofu which crispiness is toned down with a shower of thick, sticky spinach gravy, drizzled randomly with fish caviar for extra popping fun.
Grilled Cod Fish was fresh, loaded with savoury flavours of Teriyaki sauce and a surprise of stuffed mashed potato within the fish to create a creamy sensation. Thumbs up for the unique matching, but will be better if the fish was more carefully done, as there is partially overdone section with a faint hint of burnt bitterness.
Coming to dessert, there is Sesame ice cream, macha mousse. Though the name seemed ordinary, the flavours aren’t. Scoop a spoonful of sesame ice cream into mouth, the palate is invigorated with the delicately soft, smooth and creamy texture. So good that the girl fight for a second helpings with the boy and still yerning for more later.
Served alongside is the macha mousse which is equally wonderful, having Silky soft and creamy green tea mousse with a thin layer of spongy cake at the bottom. No complains, just superb to end the meal with a perfect sweet note.
Sagano Festival Menus are priced at RM150++ per person (without wines) and RM199++ per person (with wines) as well as RM120.00++ for a light Festival Menu without wines consisting of appetizers, soup, choice of one (1) main and dessert for those opting for a quick bite.
Festival Menu for Sagano Restaurant
TRIO OF APPETIZERS
Barbecued tuna with homemade tomato sauce
マグロのたたき自家製トマトソース
Scallop layered with kiwi topped with miso sauce
帆立とキゥイの挟み味噌焼き
Breaded chicken with Japanese tartar sauce
チキン南蛮タルタルソース
Wine : Capel Vale Debut Unwooded Chardonnay (Australia)
SOUP
Live Prawn coated with egg yolk in clear mushroom soup
海老と黄身の茸吸い物
MAINS
Fuji maki
富士ロール
Steamed eel and tofu with sticky spinach sauce
鰻と豆腐のほうれん草餡かけ
Grilled cod stuffed with potato in honey teriyaki
銀だらポテト焼き
Simmered wagyu striploin and white radish with spicy soy sauce
和牛と大根の旨煮
Wine : Hunter’s Marlborough Pinot Noir (New Zealand)
DESSERTS:
Sesame ice cream and maccha mousse
胡麻のアイスクリームと抹茶ムース
Wine : Vina Maipo Moscatel Semillon (Chile)
Photographer: Summer
Writer: YLing
Address:
Sagano Japanese Restaurant
Renaissance Hotel,
138 Jalan Ampang,
50450 Kuala Lumpur.
Tel no: 603- 2711 886